Mini lemon curd cakes

Ingredients
or the Sponge
• 175g unsalted butter, at room temperature
• 175g caster sugar
• 175g eggs (roughly 3 large eggs), beaten
• 1 tsp vanilla extract
• 175g self-raising flour
• Pinch of salt
Buttercream
• 150g unsalted butter, softened
• 300g icing sugar, sifted, plus extra for dusting
• 1 tsp vanilla extract
to Fill
• 6-8 tsp lemon curd

For the Cakes
1. Preheat your oven to 180°C/350°F/Gas mark 4
2. Cream the butter and caster sugar together until the mixture is pale and light. This is easiest using a free-standing mixer and will take about 3-4 minutes on medium speed.
3. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix again.
4. Sift the flour and salt into the bowl and fold in using a large metal spoon or rubber spatula until the mixture is glossy and smooth
5. Divide the mixture between the Mini Sandwich Pan (roughly 1 heaped dessertspoon of mixture in each well) and level with a teaspoon.
6. Bake on the middle shelf of your preheated oven for about 15 minutes until golden, well risen and a wooden skewer inserted into the middle of the cakes comes out clean.
7. Leave the cakes to rest in the tin for 2 minutes and then carefully ease out onto a wire cooling rack until cold.
8. To make the buttercream, cream together the butter, icing sugar and vanilla extract until pale and light.
9. Cut each of the cakes in half and spread the bottom layer with buttercream. Top with a teaspoon of lemon curd and sandwich with the top cake layer. Lightly dust with icing sugar to serve.

Death by Oreos

Ingredients 

For the Cakes

• 200g Plain Flour
• 40g Cocoa Powder
• 280g Caster Sugar
• 3 tsp Baking Powder
• Pinch of Salt
• 80g Unsalted Butter
• 240ml Whole Milk
• 2 Egg
• 1/2 tsp Vanilla Extract
• 12 Oreo Biscuits
• 12 Muffin Cases

For the Frosting

• 100g Unsalted Butter
• 160g Cream Cheese
• 350g Icing Sugar
• 6 Oreo Biscuits
• 
  

1. Preheat the oven to 170C/160 fan. Line a muffin tray with paper muffin cases. twist 12 Oreos to separate them, and place half in each case, with the cream facing upwards.Put the flour, sugar, cocoa powder, baking powder, salt and butter in a large bowl and mix until you get a sandy consistency and everything is combined.
2. Whisk the milk, eggs, and vanilla extract together in a separate jug, then slowly add half into the flour mixture, and beat well to get rid of any lumps. Gradually add the rest of the milk mixture whilst mixing until smooth.
3. Add the mixture to the paper cases, making sure they are equally full (about two-thirds). Bake the cakes in the oven for 20-25 minutes.
4. Whilst the cakes are cooking, smash up 6 Oreos in a bag and set aside. Whisk the butter, cream cheese and icing sugar until light and fluffy. Then, gently fold in the Oreo Crumbs.
5. When the cakes have cooled, pipe the icing onto the cakes and use any left over Oreos to decorate.